Vegetable Frittata
3 medium carrots, shredded
3 lb asparagus, bottoms trimmed
1 tbsp olive oil
6 cups frozen hash brown potatoes
1 tsp salt
8 large eggs, beaten with a fork
6 oz shredded smoked Gouda or mozzarella cheese
1/2 cup sliced scallions
Bring 1 cup water to a boil in a large nonstick skillet. Add carrots and asparagus;
reduce heat, cover and simmer 5-6 minutes until asparagus are crisp tender.
Drain well; wipe out skillet. Heat oil in skillet over medium heat. Add potatoes,
sprinkle with 1/2 tsp salt and cook 5 minutes, or until bottoms are lightly browned.
Turn with a spatula and press down. Push some of the potatoes up the sides
of the pan. Mix remaining 1/2 tsp salt with the eggs; pour mixture over potatoes.
Top with the carrots and asparagus Cover and cook over medium low heat
10 minutes, or until eggs are well set. Sprinkle with cheese and scallions,
cover and cook 2-3 minutes more.